2 or 3 green onions, chopped
a handful of fresh bean sprouts
toasted sesame seeds for garnish
Saute ginger, garlic and onion in oil for a few minutes, until fragrant. Add red pepper and eggplant and cook until eggplant softens, about 5 - 10 min. If using medium or firm tofu, cut into cubes and add to wok or pan, and saute for a few more minutes. Add textured vegetable protein to mixture In a bowl, or cup or container with tight fitting lid, put water, soy sauce, cornstarch, chili sauce, sesame oil, as well as rice vinegar and black bean sauce, if using. Whisk or shake until well mixed, then add to pan. Stir and simmer a few min. for flavors to blend. Add bean sprouts and green onions. If using soft tofu, add now and break into chunks with spoon
Serve over rice with toasted sesame seeds on top.
This is Asian comfort food that can be made according to your own taste or preference. It's good with snow peas
at 5:42 PM on May. 23, 2009